Thai Fish Cakes with Spicy Dipping Sauce

Ingredients

• 500g (1.1 lb) white fish fillets, such as cod or tilapia, deboned and skinless 500g (1.1 lb) white fish fillets, such as cod or tilapia, deboned and skinless
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 2 kaffir lime leaves, finely chopped 2 kaffir lime leaves, finely chopped
• 2 stalks lemongrass, white part only, finely chopped 2 stalks lemongrass, white part only, finely chopped
• 1/4 cup fresh cilantro, finely chopped 1/4 cup fresh cilantro, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 egg, lightly beaten 1 egg, lightly beaten
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy dipping sauce: For the spicy dipping sauce:
• 3 Thai chili peppers, finely chopped 3 Thai chili peppers, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 teaspoon sugar 1 teaspoon sugar

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a food processor, blend the fish fillets until smooth.
2. 2.
   In a large bowl, combine the fish paste, red curry paste, kaffir lime leaves, lemongrass, cilantro, fish sauce, oyster sauce, cornstarch, and beaten egg. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Shape the mixture into small patties, about 2 inches in diameter.
4. 4.
   Heat vegetable oil in a frying pan over medium heat. Fry the fish cakes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.
5. 5.
   For the spicy dipping sauce, combine the chopped Thai chili peppers, minced garlic, lime juice, fish sauce, and sugar in a small bowl. Stir until the sugar is dissolved.
6. 6.
   Serve the Thai Fish Cakes hot with the spicy dipping sauce on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are deboned and skinless before blending them in the food processor to achieve a smooth texture.

Tips & Tricks

• For a spicier kick, add more red curry paste to the fish cake mixture.
• Serve the fish cakes with a side of fresh cucumber slices to balance the flavors.
• If you prefer a milder version, reduce the amount of red curry paste in the recipe.
• You can substitute the white fish fillets with shrimp or a combination of fish and shrimp for a different flavor profile.
• To make the fish cakes gluten-free, ensure that the oyster sauce used is gluten-free.

Serving advice

Serve the Thai Fish Cakes as an appetizer or as part of a Thai-inspired meal. Garnish with fresh cilantro leaves and serve with the spicy dipping sauce on the side.

Presentation advice

Arrange the golden brown fish cakes on a platter and drizzle the spicy dipping sauce over them. Garnish with a sprinkle of chopped cilantro for an added pop of color.